scholarly journals Utilization of soyflour as a source of isoflavone in wheat paratha

2018 ◽  
Author(s):  
Shazia Husain Borah ◽  
Vibha Bhatnagar
Keyword(s):  
Chemical Composition ◽  
G Protein ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Quality Characteristics ◽  
Sensory Attributes ◽  
Nutrient Analysis ◽  
Isoflavone Content ◽  
Different Levels

The research was conducted to develop soyflour and evaluate the quality characteristics of soyflour enriched paratha. In this study, wheat flour was replaced with soyflour at different levels i.e. 10, 15, 20, and 25%. Developed products were evaluated for their sensory attributes and chemical composition. Results showed that paratha incorporated with 20% soyflour was the most acceptable. Nutrient analysis showed soyflour contained 44.07g protein, 198 mg calcium and 131.55 mg isoflavone, whereas most acceptable paratha contained 18.39 g protein, 43.33 mg calcium and 19.94 mg isoflavone.Thus, the results indicated that by incorporating soyflour, it is possible to enhance the sensory and nutritional quality as well as isoflavone content of wheat paratha.

Development of energy bar utilizing potato extrudates

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Namrata Ankush Gir ◽  
D. Mridula
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Nutritional Quality ◽  
Milk Powder ◽  
Sensory Attributes ◽  
Soy Flour ◽  
Defatted Soy Flour ◽  
Puffed Rice ◽  
Energy Bar ◽  
Different Levels

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

scholarly journals Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

2018 ◽  
Vol 1 (2) ◽  
pp. 152-161
Author(s):  
Jariyah Jariyah ◽  
Endang Yektiningsih ◽  
Ulya Sarofa ◽  
Peter Adeye Sopadeo
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Breaking Strength ◽  
Milk Powder ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Spread Ratio ◽  
Sonneratia Caseolaris ◽  
Sodium Stearoyl Lactylate ◽  
Different Levels

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.

scholarly journals Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

2017 ◽  
Vol 14 (2) ◽  
pp. 219-227 ◽  
Author(s):  
SA Khan ◽  
MN Saqib ◽  
MA Alim
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Characteristics ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Sensory Tests ◽  
Different Levels ◽  
Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

scholarly journals Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

2017 ◽  
Vol 74 (2) ◽  
pp. 95
Author(s):  
Simona MAN ◽  
Adriana PĂUCEAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Alina STURZA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Sunflower Seed ◽  
Crude Protein ◽  
Chemical Constituents ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Seed Flour ◽  
Physico Chemical ◽  
Control Samples

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

scholarly journals Formulation of value added chicken meatball with different level of wheat flour

2018 ◽  
Vol 16 (1) ◽  
pp. 205-213
Author(s):  
MA Islam ◽  
MA Haque ◽  
MJ Ferdwsi ◽  
MY Ali ◽  
MA Hashem
Keyword(s):  
Wheat Flour ◽  
Value Added ◽  
Storage Period ◽  
Proximate Analysis ◽  
Quality Characteristics ◽  
Control Group ◽  
Binding Agent ◽  
Convenience Food ◽  
Overall Acceptability ◽  
Different Levels

The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period. Meatballs with wheat flour inclusions at 15% were most acceptable. It is recommended that further studies of the wheat flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Bangladeshi market.SAARC J. Agri., 16(1): 205-213 (2018)

Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

2007 ◽  
Vol 13 (4) ◽  
pp. 323-327 ◽  
Author(s):  
R.G. Utrilla-Coello ◽  
P. Osorio-Díaz ◽  
L.A. Bello-Pérez
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Dietary Fibre ◽  
Ash Content ◽  
Starch Digestibility ◽  
Bakery Products ◽  
Chickpea Flour ◽  
Different Levels

Chickpea flour (CF) was prepared and used as an ingredient for elaboration of bread with different levels of wheat versus CFs (80 : 20 and 60: 40). Available starch (AS), resistant starch (RS), dietary fibre (DF), the in vitro starch hydrolysis indices (HIs), using a chewing/dialysis digestion protocol and the acceptability of the experimental bread were compared with those of a control bread prepared with wheat flour and baked in the laboratory. HIs were used to predict glyceamic indices (pGI). The bread analysed did not show differences in moisture, lipids and ash content, but CF-bread had higher protein, RS and DF amount than control bread. HI-based pGI for the CF-bread were 46.92 and 34.67%, which were significantly lower than control bread (65.31%), suggesting a `slow carbohydrate' feature for the CF-based goods. The slow digestion characteristics of chickpea are largely retained in the experimental bread. Data support the perceived health beneficial properties of legumes and CF might be used as a potential ingredient for bakery products with slowly digestible carbohydrates.

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